Dolma: Turkish Stuffed Grape Leaves
User Reviews
4.9
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Prep Time
1 hr 15 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Servings
60 pieces
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Course
Main Course
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Cuisine
Turkish
Dolma: Turkish Stuffed Grape Leaves
Description
The Dolma recipe uses rinsed grape leaves prepared by trimming stems, then stuffing them with a savory filling made from ground beef combined with uncooked rice, finely grated onions and tomatoes, and tomato paste. Sunflower oil and spices such as red pepper flakes, dried mint, black pepper, cumin, and salt are mixed in for a balanced and fragrant filling. Each grape leaf is carefully wrapped by folding in the edges and rolling tightly to enclose the filling.
Once assembled, the stuffed leaves are layered tightly in a large pot, covered with additional grape leaves to protect the dolmas during cooking. A tomato paste sauce diluted with water is poured over the top, ensuring the bundles are submerged. A weight, typically a heatproof plate, is placed on top to keep the dolmas from unrolling. They are gently simmered until the meat is cooked and the rice is tender, resulting in soft yet intact rolls infused with the tomato and spice flavors.
This dish is typically served as an appetizer or part of a mezze spread. The combination of tender stuffed grape leaves and their sauce offers a comforting and satisfying bite that reflects Turkish culinary tradition.
Ingredients
- 80 grape leaves rinsed and drained, in brine
For the Stuffing:
- 14 oz ground beef
- 1 ½ cups rice
- 2 onion grated, medium
- 2 tomato grated, medium
- 1 tbsp tomato paste
- ½ cup sunflower oil
- ½ tsp red pepper flakes
- 1 tsp dried mint
- ¼ tsp black pepper
- ¼ tsp cumin
- ½ tsp salt
For the Sauce:
- 1 tbsp tomato paste
- 2-3 cups water
Instructions
Prepare the Filling:
- Combine the ground beef, rice, onions, tomatoes, tomato paste, sunflower oil, red pepper flakes, dried mint, black pepper, cumin, and salt in a large bowl. Mix thoroughly.
Prepare the Dolma:
- Trim the woody stems from the grape leaves, ensuring the leaves remain intact. Place shiny side down on a clean surface.
- Place about one or half a tablespoon of the prepared filling in the center of each grape leaf, adjusting the amount based on leaf size.
- Fold the stem side over the filling, then fold the right and left edges over the stem side, and roll it up slightly firm. Repeat until all leaves are filled.
- Place the stuffed grape leaves in layers neatly and tightly in a large pot.
- Place extra open leaves over the dolma to cover them.
- In a small bowl, mix the tomato paste with 2-3 cups of water. Pour this mixture over the dolma until they are completely covered.
- Place a small heatproof plate on top of the dolmas to prevent movement during cooking. Cover the pot with a lid.
- Cook on medium heat until the water comes to a boil, then reduce the heat to low and continue cooking for about 1 hour or until most of the water is absorbed. Allow the dolmas to rest for 10-15 minutes after cooking.
- Serve warm or at room temperature, accompanied by plain yogurt.
Notes
User Reviews
Overall Rating
4.9
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